Slow Cooker Paprika Pork and Cabbage Stew

One plate is the amount the calories and protein above are for.

• 6 oz pork shoulder, cubed
• 1 cup cooked cabbage (from 2 cups raw chopped)
• 1 cup cooked spinach (from 3 cups raw)
• 1/2 cup water
• 1 teaspoon smoked paprika
• 2 cloves garlic, minced
• 1 tablespoon red wine vinegar
• 1/4 teaspoon salt

• 12 oz pork shoulder, cubed
• 2 cups cooked cabbage (from 4 cups raw chopped)
• 2 cups cooked spinach (from 6 cups raw)
• 1 cup water
• 2 teaspoon smoked paprika
• 4 cloves garlic, minced
• 2 tablespoon red wine vinegar
• 1/2 teaspoon salt

• 24 oz pork shoulder, cubed
• 4 cups cooked cabbage (from 8 cups raw chopped)
• 4 cups cooked spinach (from 12 cups raw)
• 2 cups water
• 4 teaspoon smoked paprika
• 8 cloves garlic, minced
• 4 tablespoon red wine vinegar
• 1 teaspoon salt

• 36 oz pork shoulder, cubed
• 6 cups cooked cabbage (from 12 cups raw chopped)
• 6 cups cooked spinach (from 18 cups raw)
• 3 cups water
• 6 teaspoon smoked paprika
• 12 cloves garlic, minced
• 6 tablespoon red wine vinegar
• 1 1/2 teaspoon salt

• 48 oz pork shoulder, cubed
• 8 cups cooked cabbage (from 16 cups raw chopped)
• 8 cups cooked spinach (from 24 cups raw)
• 4 cups water
• 8 teaspoon smoked paprika
• 16 cloves garlic, minced
• 8 tablespoon red wine vinegar
• 2 teaspoon salt

1. Set the pork in the slow cooker with the paprika, garlic, salt and water.
2. Cook on LOW 7 to 8 hours until the pork is fork-tender and reads at least 145°F.

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3. Skim the fat from the top, add the cabbage and cook on HIGH 25 minutes until tender.

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4. Stir in the spinach and vinegar for 2 minutes until the spinach is wilted.

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5. Break the larger pork pieces with a spoon.
6. To keep it: cool it within 2 hours, portion it into a shallow lidded container, refrigerate up to 4 days, then reheat it covered for 3 to 4 minutes until steaming and 165°F in the center.

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• Calories376
• Protein50g
• Carbs9g
• Fat18g
• Fiber3g
• Sodium731mg

• Steady Energy
• A Healthy Weight

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